Cinnamon Rolls with Cranberry Orange Ginger Glaze

25 Mar

  • 2 (.25oz) packages active dry yeast
  • 1/4 cup warm water (110 degrees F)
  • 1 1/2 cups buttermilk
  • 1/2 cup vegetable oil
  • 4 1/2 cups AP flour
  • 1 teaspoon salt
  • 1/2 teaspoons baking soda
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.

2. Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.

3. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place out side up in a lightly greased 10 by 15 inch baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degree F.

4. Arrange in a shallow baking pan sprayed with non-stick vegetable spray. Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

Cranberry Orange Ginger Glaze:

  • 1 cup Cranberry Orange Culinary Syrup
  • 1 tablespoon chopped ginger
  • 1/4 cup powdered sugar

1. Add powdered sugar to syrup reduce until it become thick enough that a drizzled a glaze will stay on the roll, transfer into bowl, then let cool for 10 minutes. Glaze by drizzling with a spoon.

 

 

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